12-Day Refrigerator Pickles

3
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"These are so good but you will need to wait about 12 days before you can eat them. You will need three 1 liter heat-proof glass jars that have been through your dishwasher twice, or dip each jar and lid in a pot of boiling water and leave them for 5-7 minutes, remove carefully with tongs and dry upside down on a clean kitchen towel, do not touch the sterilized jars inside with you hands"

Original recipe yields 3 servings
OK
  • FOR THE PICKLE BRINE

Nutritional

  • Serving Size: 1 (590.8 g)
  • Calories 113.4
  • Total Fat - 1.2 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 5083.5 mg
  • Total Carbohydrate - 22 g
  • Dietary Fiber - 6.5 g
  • Sugars - 11 g
  • Protein - 4.7 g
  • Calcium - 117 mg
  • Iron - 2 mg
  • Vitamin C - 168.2 mg
  • Thiamin - 0.2 mg

Step 1

In the bottom of one 1-litre jar, arrange 2 stalks of dill, 1/3 of the garlic slices, 1 hot pepper and a small piece of celery stalk, about five inches. Squeeze in one-third (about 10) of the small cucumbers standing up and if there is room for a few lying down. Sprinkle a third of the whole black peppercorns and cover with a nice amount of dill sprigs. Repeat with remaining two jars.

TO PREPARE THE PICKLE BRINE


Step 2

Mix the pre-boiled water, salt and vinegar, over low heat heat for few minutes, mixing until the salt granules are dissolved. Let cool for a few minutes, then fill the jars right up to the edge and close. Leave outside in room temperature in a shaded area for 6 days. Refrigerate for another 6-7 days and then eat.

Step 3

IMPORTANT!: do NOT take pickles out of the jar with your fingers, only take some out with a clean fork so the jar will remain sterile.

Tips & Variations


  • Three 1-litre glass jars

Tags : Snacks

Related

JabberJean

The hardest thing about making this recipe was waiting 12 days for the pickles to be ready! Easy to make and even easier to eat. Delicious and crunchy!

review by:
(2 Jul 2019)